Safcider Dry Cider Yeast

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Experience the best of both worlds with Safcider Dry Cider Yeast, a cider strain sourced from the renowned champagne region of France. This yeast is designed to maintain a clean flavor profile, allowing the natural apple flavor in your cider to shine through. Here are some key features of Safcider Dry Cider Yeast:

- Origin: This yeast strain originates from Champagne, France, a region known for its high-quality champagne.
- Flavor Profile: Safcider Dry Cider Yeast ensures a clean flavor profile, allowing the apple flavor in your cider to remain the star.
- Temperature Range: With a wide temperature range, this yeast is versatile and can be used in various conditions, delivering consistent results every time.

Safcider Dry Cider Yeast is not only perfect for beer making but also ideal for crafting homemade cider. You can use it to ferment apple juice or other fruit juices of your choice. The yeast will work its magic, transforming the juice into a delicious, alcoholic beverage.

When using Safcider Dry Cider Yeast for beer making, you'll find it easy to use and reliable. It will help you achieve a unique flavor profile in your homemade beer, adding a touch of the renowned Champagne region to your brew.

So, whether you're a homebrew hobbyist or a professional brewer, Safcider Dry Cider Yeast is a great addition to your brewing process. It's time to elevate your beer and cider making experience with Safcider Dry Cider Yeast.

BREWEING PROPERTIES:
FERMENTATION TEMPERATURE: 50-86°F
NITROGEN REQUIRMENTS: LOW
MAX SO2: 125MG/L

Ingredients:
Yeast (Saccharomyces bayanus*), Emulsifier: Sorbitan monostearate
Usage recommendations:
• For all types of sweet and dry ciders from fresh or concentrated apple juices.
• Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced
mouthfeel respecting cider structure. Please note that those observations are based on French cider recipe trials.
• Suitable for difficult fermentation conditions and mixes with sugar syrups.
Technical characteristics:
• Excellent settlement strength even with its sensitive to killer phenotype
• Regular kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7
• Very good assimilation of fructose
• Maximum initial SO2 level recommended: 125mg/L
• High malic acid consumption (up to 1.5 g/L)
• Medium 2-phenylethanol and isoamyl acetate producer.
Amylic notes can be enhanced especially when YAN/Sugar >1

Dosage:
10 to 20 g/hl for first fermentation
30 to 40 g/hl for prise de mousse

Rehydration procedure:
The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not
higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).
• Direct inoculation
Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of
the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately
transfer into the tank via a pumping over with aeration (or homogenize tank volume).
• With prior rehydration
Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to
avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with
aeration.